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I got this recipe from a radio show years ago, and it's one of my favorites. The unusual pecan-and-cheddar-cheese crusts holds a zippy egg filling flavored with chicken, cheese, dill, onion and a splash of hot pepper sauce. -Jackie Heyer Cushing, Iowa
Nutritional Facts 1 serving (1 each) equals 383 calories, 28 g fat (9 g saturated fat), 143 mg cholesterol, 362 mg sodium, 11 g carbohydrate, 1 g fiber, 21 g protein.
Originally published as Pecan Chicken Casserole in Taste of Home February/March 2004, p37
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Reviewed on Aug. 21, 2010 by xicota
This was a nice, different way to serve chicken. I also think it could have used a bit more crust. I will also add additional seasonings to increase the flavor, but over all, we liked it and I will make this again.
Reviewed on May. 04, 2010 by keverwann
Made a 1/2 recipe, but I think I would increase the crust; it didn't cover the bottom of an 8x8 pan. This was good over rice and served with a salad, strawberries, and chocolate chip cookies.
Reviewed on May. 17, 2009 by blanquitanation
I replace the dill with celery salt. Seriously awesome! Rave reviews from all who partake! :)
Reviewed on Feb. 23, 2009 by blanquitanation
I like to use at least 50% more nuts and cheese for the crust; this makes it taste really great!
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